Picture-perfect plates

Wild sea bass on white bean casserole, braised gem lettuce and Morecombe Bay shrimp. The wild sea bass is from the coast of France.

A garden salad made to look like a mini vegetable patch complete with edible soil consisting of quinoa, Ryvita biscuits and hazelnuts.

Foie gras and chicken liver pate, topped with chicken skin crumble to be scraped up with lotus root crisps.